I just cannot let fall come and go without having a coffee with Pumpkin Spice creamer. Unfortunately they are typically loaded with an incredible amount of chemicals that I cannot pronounce (but can certainly taste) so I tend to avoid them.
I have made my own vanilla creamer before by simply infusing the cream with vanilla beans. So, that will work for Pumpkin too right? Typically this is where I would say “Wrong!” because pumpkin and I have a little battle going on. This time it worked during my first attempt so please do not mind me while I jump for joy. I used maple syrup to sweeten it just a little but you can substitute any sweetener you like.
It is simple, delicious and full of Pumpkin Spice goodness. Make a batch today to get you through the rest of fall because winter is just around the corner.
Pumpkin Spice Creamer
1 cup heavy cream
1 cup whole milk
1 cup pumpkin puree
¼ cup real maple syrup or brown sugar (add more if desired)
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. whole cloves
- Bring all ingredients to a gentle simmer over low heat in a heavy bottomed saucepan.
- Simmer for 10 minutes and remove from heat.
- Allow to cool and then strain (using a piece of cheesecloth and fine mesh strainer) into a sealable container.
- Keep refrigerated up to one week and shake before each use.